before mixing: a panzanella-esque salad of chopped tomatoes, red bell pepper, cucumber, red onion, marjoram, greek oregano, olive oil and red wine vinegar. Topped with a puree of tomato, bell pepper, and garlic. Cold cooked shrimp and homemade garlic croutons were added before serving.
a plum galette, before baking. It's a bit of a crummy photo because it was snapped at 1:30 am.Some guy tried to break into our house Monday evening at about 5:30pm. I was here when it happened - note: the ankle straps on the shoe redux held up just fine as I ran at the guy, yelling my head off (that is, before it dawned on me that he still had the open utility knife in his hand that he'd used to cut open the screen of our bedroom window; then I stopped). He ran off .We probably won't see him again. Still, I'm having a hard time sleeping through the night without jumping at noises and shadows. So Tuesday night/Wednesday morning I stayed up and arranged plum slices instead; I figured I may as well.
3 comments:
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Your plum gallette looks delicious. Will you be posting the recipe?
Louise
Hi, Louise! Thank you for your kind words! I'll try and get this posted for you - but if you want to look it up, it's in Martha Stewart's "Best of 2003" cookbook, in the August section, if I remember correctly!
Oh, and next time, I don't think I'll use the pate brisee recipe that accompanies the galette; I found it more chewy than flaky. Next time, I'll use the tart crust recipe that I have posted in here before, the one I use for the lemon curd tarts; it's much, much better.
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